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Effects of radio frequency and heat shock treatment on the browning and quality of honey peaches during frozen storage
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Xiao-Ting XUAN1, Xue-Zhen ZHONG2, Hai-Tao SHANG1, Yong ZHANG2, Xu-Dong LIN1, Lin ZHU1, *
Journal of Food Safety & Quality | 2025, 16(1) : 234 - 242
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Journal of Food Safety & Quality | 2025, 16(1): 234-242
• Special Topic: Fruit and Vegetable Processing and Quality Safety Control •
Effects of radio frequency and heat shock treatment on the browning and quality of honey peaches during frozen storage
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Xiao-Ting XUAN1, Xue-Zhen ZHONG2, Hai-Tao SHANG1, Yong ZHANG2, Xu-Dong LIN1, Lin ZHU1, *
Affiliations
  • 1. Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315100, China
  • 2. Ningbo Yuanlan Food Technology Co., Ltd., Ningbo 315502, China
Published: 2025-01-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241104012
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Objective To explore the browning prevention effects of radio frequency and heat shock treatment on honey peach during frozen storage. Methods Heat shock and radio frequency with different durations were used for pretreatment, and the changes in browning and quality were monitored over a 7 days frozen storage period. Results Compared with heat shock treatment, radio frequency treatment showed a smaller impact on the TSS/TA and pH of the peaches, and significantly reduced electrical conductivity (P<0.05), indicating that it could be better maintain the integrity of the peach cell membrane by radio frequency pretreatment. Based on the studies of key enzymes, substrates, and products related to browning, it showed a good inhibitory effect of radio frequency treatment on the activity of polyphenol oxidase, soluble quinones, and total phenols in frozen peaches, and which had a certain effect on maintaining catalase activity. This could reduce the degree of fruit browning and better resist the damage of reactive oxygen species to the peach fruit. A slight increase in malondialdehyde content was observed under higher temperature of radio frequency treatment, but there was no significant difference (P>0.05). Conclusion Radio frequency treatment has a good inhibitory effect on peach browning and can better maintain the physicochemical quality of the peaches.

radio frequency  /  honey peach  /  browning  /  frozen storage  /  heat shock
Xiao-Ting XUAN, Xue-Zhen ZHONG, Hai-Tao SHANG, Yong ZHANG, Xu-Dong LIN, Lin ZHU. Effects of radio frequency and heat shock treatment on the browning and quality of honey peaches during frozen storage[J]. Journal of Food Safety & Quality, 2025 , 16 (1) : 234 -242 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241104012
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Year 2025 volume 16 Issue 1
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241104012
  • Receive Date：2024-11-04
  • Online Date：2025-07-21
  • Published：2025-01-15
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  • Received：2024-11-04
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Affiliations
    1. Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315100, China
    2. Ningbo Yuanlan Food Technology Co., Ltd., Ningbo 315502, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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